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Ingredient Checklist


Instructions Checklist
  • In a large, shallow dish, combine 4 tbsp. EVOO, half the lemon juice, the lemon zest, garlic and thyme. Preheat a grill pan or griddle over medium-high heat.

  • Cut into the chicken breasts horizontally to butterfly, opening them up like a book. Firmly but gently pound them into very thin cutlets; season with salt and pepper. Add them to the lemon-garlic marinade and let stand for 5 minutes.

  • Meanwhile, in a medium skillet, melt the butter over medium heat. Whisk in the flour and cook until thickened; whisk in the chicken stock and season with salt and pepper. Whisk in the mustard, then stir in the tarragon. Keep the sauce warm over low heat.

  • On the grill pan or griddle, working in batches if necessary, grill the chicken, turning once, until cooked through, 4 to 6 minutes.

  • In a small bowl, whisk the remaining lemon juice, the vinegar and the remaining 2 tbsp. EVOO; season with salt and pepper. Add the arugula, peas, radishes and shallot and toss gently with your hands to lightly coat. Top with the cheese.

  • To serve, ladle some of the sauce onto plates. Top with the chicken. Pile the salad over the chicken.